When it comes to comfort food heaven, you can’t beat this slow-cooked beef and blue cheese pie - it's a foodie masterpiece.
Cooking time: 3 hours
Energy: 2 692kJ per serving
Saturated Fat: 18g
- 2 tbsp olive or avocado oil
- 1 onion, chopped
- 2 sticks of celery, chopped
- 2 carrots, peeled and chopped
- 1 clove of garlic, finely chopped
- 600g beef stewing steak, cut into 2,5cm cubes
- 2 tbsp flour
- 2 bay leaves
- 1 tbsp English mustard powder
- few sprigs of thyme, leaves picked and chopped
- 1 tbsp tomato paste
- 1 large glass red wine
- 600ml beef stock
- 200g Stilton or other blue cheese, crumbled
- 1 free-range egg, lightly beaten
- 400g roll puff pastry
- Heat the olive oil in a large pan. Add the vegetables and garlic and cook over a medium heat for about 15 mins, until golden. Add the beef and cook for about 5 minutes, until sealed all over. Stir in the flour, then add the bay leaves, mustard, thyme and tomato paste. Add the red wine and stir well, then add the stock and bring to a simmer.
- Cover and cook over a very low heat for about 2 hours, until the beef is tender. Season to taste, then transfer the mixture to a pie dish and leave to cool.
- Heat the oven to 180°C. Remove the bay leaves from the pie filling and crumble the Stilton over. Brush the rim of the pie dish with a little of the beaten egg, then cover the dish with the pastry. Trim off the excess pastry, leaving a little hanging over the sides, then tuck the excess under the lip of the dish to give a neat edge. Press down all the way round to seal. Brush the pastry with the egg, then make slits in the top so you can see the cheese. Bake for 30 minutes, until golden brown.